Zucchini "Fettuccine" with Fresh Marinara
It's WAY TOO hot to "cook" anything right now! This is perfect for this 111 degree temps! Enjoy.....
•1 1/2 lb. plum tomatoes, quartered
•1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
•1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
•1/4 cup extra virgin olive oil
•1 shallot, minced
•Sea salt or kosher salt to taste
•Freshly ground black pepper
•8 oz. mixed summer squash (green and yellow), ends trimmed
•1 orange bell pepper, halved and seeded
•8 oz. soy or fresh mozzarella, diced
•1 cup chopped walnuts
•Grated regular or soy Parmesan cheese for garnish, optional
•6 basil sprigs for garnish, optional
1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.
3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.
Per SERVING: Calories: 320, Protein: 16g, Total fat: 26g, Saturated fat: 2g, Carbs: 14g, Cholesterol: mg, Sodium: 590mg, Fiber: 5g, Sugars: 7g
Found: Vegetarian Times July 2005